Online Muffin Recipes
1/2 cup pecan halves chopped
1/2 cup margarine melted
1/2 cup dried apricots
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups biscuit mix
2/3 cup milk
Preheat oven to 425 degrees. Grease a 12-cup muffin pan. Fit the steel knife
blade into the work bowl. Process the pecans until chopped into 1/8-inch pieces.
Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted
margarine in each cup. With the steel knife blade still attached, process
apricots until chopped into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit
mix and milk. Process until batter is well mixed, 10-15 seconds, stopping
machine once to scrape down sides of bowl with rubber spatula. Pieces of
apricots should still be visible.
Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted in center
of a muffin comes out clean, about 15 minutes. Do not push pick all the way to
bottom. Remove from oven and invert muffin pan on a serving plate. DO NOT remove
pan; let stand 10 minutes so pecans and margarine will drop down onto muffins.
Yield: 12 muffins.